Following on from my post on polyphenols it links closely with the reported health benefits from chocolate and cocoa.
Cocoa is particularly rich in flavonoids, specifically flavanols, (also known as flavan-3-ols). This is where the bitter taste in dark chocolate comes from. A review by Katz et al. notes; Flavonoids have a number of properties that may contribute to their cardioprotective effects, including antioxidant and antiplatelet activity, immunoregulatory properties, and beneficial effects on the endothelium.
The endothelium refers to the lining of the walls of your blood vessels. Damage to that is linked to diabetes and hypertension. The reduced risk in diabetes likely stems from the antioxidant effects of cocoa polyphenols, which directly influence insulin resistance.
As with so many topics I am going to bring this back to moderation. There have been lots of studies showing health benefits when you include some cocoa or chocolate (usually dark) within your diet. Be aware that the amount of flavonoids (where most of the benefits seem to come from) is highly dependent product to product. If the content of those isn’t high enough then you won’t get the purported benefits.
To give you both sides there have been links between chocolate consumption and migraines. There is potentially a link with acne too. But current evidence on both of these is mixed and inconclusive. Dark chocolate can be considered a health promoting food from the current weight of evidence. However it is often processed with added ingredients (notably sugar) which when over consumed can lead to weight gain and the associated risks there.
References: Mac Nutrition Uni, Katz et al 2011, Grassi et al 2008, Fraga et al 2019
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